Kuih Kosui

I like Nyonya kuih very much and Kuih Kosui is of one of them. I really would love to make them more often but it is pretty hard to get freshly grated coconut here. I have to get one of those coconut with husks and everything all in from the wet market. Then with the help of my domestic helper, she potong away all the woody parts and grate manually with a very primitive grater (see photo below) borrowed from another Filipino domestic helper.

I search the net for Kuih Kosui recipe and could only find about three and they are nearly all the same. I chose Amy Beh's as my reference.

Being the naughty one, I replaced some of the rice flour with glutinous rice flour to get a more chewy texture and added a tablespoonful of santan powder to enhance the flavour of the gula melaka. I'm not sure if this is the texture sold by the famous stores in SG but I do like what I made today.



Close-up of the kuih.


This is the implement that I used to grate the fresh coconut.
See the teeth, that's where you put the white part of the coconut to be grated.



Recipe reference : Amy Beh


Ingredients: (24 pieces in small Chinese tea cups)
(A)
300g gula Melaka (palm sugar)
500ml water
1 tbsp santan powder
2 pandan leaves, cut into 8 cm pieces

(B)
100g tapioca flour
160g rice flour
20g glutinous rice flour
500ml water
3/4 tsp alkaline water

(C)
1/2 freshly grated coconut
1/2 tsp salt

Method:
1. Cook (A) in a saucepan and bring it to a boil to dissolve the sugar. Strain for any lumps and leave aside to cool.
2. Mix everything in (B) together till a smooth batter is formed. Add in the gula melaka syrup and cook over low heat till the batter is slightly thickened. Stirring constantly.
3. Steam the freshly grated coconut for 8 minutes. Leave it aside for use later.
4. Pour batter into greased small Chinese tea cups or a square cake pan. Steam over boiling hot water for about 15 minutes for the teacups or 40 minutes for the cake pan.
5. Cool the Kuih Kosui before you unmould them from the tea cups.
6. Coat them with the steamed coconut and serve.